Green Goddess Sauce

  • 1 packed cup parsley leaves
  • 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro
  • 2 anchovy fillets
  • 1 to 2 garlic cloves
  • 1 lemon, zested and halved
  • ½ cup whole-milk yogurt
  • ½ cup mayonnaise

Puree in blender. Serve or store covered.

Seafood taco seasoning

  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

For 2 fish fillets or 16 shrimp

Portobello Mushroom Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon finely minced thyme leaves
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms, stems removed and scrubbed clean

Marinade for 30 minutes in a ziploc bag.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Garlic, Ginger, and Soy Marinade

For steak

  • ⅓ cup Soy Sauce
  • 3 tablespoons Vegetable Oil
  • 3 tablespoons toasted sesame oil
  • 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
  • 1 inch piece fresh ginger, minced (about 1 tablespoon)
  • 2 tablespoons Dark Brown Sugar
  • 2 teaspoons grated orange zest from 1 orange
  • ½ teaspoon red pepper flakes
  • 1 medium scallion, sliced thin

Lemon garlic marinade for chicken

For 2 lbs of chicken or white meat:

  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 3 garlic bulbs, minced
  • 2 tbsp water 

Whisk together ingredients medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

Mushroom Ragu

  • 1 oz dried porcini mushrooms, rinsed well
  • 1 cup mushroom or chicken broth
  • 1 small onion, minced fine
  • ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
  • 3 tbsp olive oil
  • 4 medium garlic cloves, peeled and sliced thin
  • 1 tbsp tomato paste
  • 2 tsp minced fresh rosemary leaves
  • 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
  1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
  2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
  3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
  4. Serve with zucchini noodles or spaghetti, top with parmesan.